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Should I Adjust Dome Temp Or Not??

sirlancealotsirlancealot Posts: 446
edited 7:46AM in EggHead Forum
3hrs. into cook and the dome temp jumped from 250-270deg. on brisket. should i leave it or break it back down to 250deg? thanks 4 your input


  • Little ChefLittle Chef Posts: 4,725
    If it was me, yes, I would back it down a WEEEEE bit! It won't take much!! (I am assuming it has been climbing slowly over the last two hours, not just a spike?) Adjust ever so slightly.
  • deepsouthdeepsouth Posts: 1,796
    I'd knock it down just a hair, although you'll be fine either way.
  • thanks alot...
  • Is it common for a 8lb. brisket to reach 170deg. in 4hrs? at 250deg.
  • Rolling EggRolling Egg Posts: 1,995
    Ditto on knocking it down. It dont take much on the daisy to get it to drop. Make sure when you adjust to give it a while before another adjustment.
  • Little ChefLittle Chef Posts: 4,725
    Seems a bit quick to me. :S Is your dome thermometer calibrated? Do you have another thermometer you can place on the grid to get a second reading? (like a thermometer from the inside of an oven for instance?)
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